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Vegetable Soup with Carrot and Zucchini

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Difficulty:
advanced
Preparation:
1 hr
Preparation
Calories:
110
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories110 kcal(5 %)
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Ingredients

for
6
Ingredients
1 bunch Soup vegetables
2 onions
2 garlic cloves
2 Tbsps vegetable oil
18 ozs Giblets
2 Tbsps vegetable oil
2 chili peppers
12 peppercorns
2 Tbsps Chicken soup (paste)
6 red chili peppers
1 carrot
1 Zucchini
Salt and peppers
How healthy are the main ingredients?
oniongarlic clovecarrotZucchini
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Preparation steps

1.

Trim or peel the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion) and chop. Peel the onions and garlic. Chop the giblets.

Heat the oil in a pot and fry the giblets with soup vegetables, onions and garlic. Pour in approximately 10 cups of water. Stir in the peppercorns and the chicken soup paste. Bring the soup to a boil and sim off the foam. Simmer uncovered for 1 hour.

2.

Slit the chile peppers several times longitudinally to form 'flowers' and place in ice water. Trim the carrot and zucchini, and cut into slices. Cut out small circles from the carrot and zucchini slices using a small cookie cutter.

3.

Strain the soup through a sieve. Season the strained soup with salt and pepper. Add the zucchini and carrot circles to the soup and simmer for 1 minute. Serve the soup in bowls garnished with "chile pepper flowers".

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